Servings: 2 people
Ingredients
- 1½ cups Korean rice cakes, cylindrical (garaetteok) — fresh or frozen (10 oz / 300 g)
- 2 tbsps gochujang (to taste)
- 1 tsp gochugaru (optional, for extra heat)
- 1 tsp broth powder (or dashi powder or a pinch of MSG) (to taste)
- 1½ tsp sugar (to taste)
- 2 cups water (or broth)
- 1 medium onion, thinly sliced
- 1 leek (white part cut into 1.5-inch / 4 cm pieces, green part chopped for garnish)
- 2 garlic cloves, minced
- 1 boiled egg (optional)
- 5 oz Korean fish cakes, cut into bite-sized pieces (optional)
- 2 sausages, cut into 1.5-inch / 4 cm pieces (optional)
- 1½ tsp cooking oil for sautéing
- ½ cup shredded mozzarella or 4 slices of cheddar (1.75 oz / 50g)
Instructions
- Soften the rice cakes: soak frozen ones in warm water for 10–15 minutes; fresh ones just need a quick rinse.
- Heat a little oil in a pan and sauté the garlic and onion until fragrant. Add water or broth. Stir in the leek, gochujang, optional gochugaru, soy sauce, and broth powder until the paste fully dissolves.
- Bring the sauce to a boil, add the rice cakes, and let everything simmer gently for 10–12 minutes. Stir occasionally until the rice cakes are soft and chewy and the sauce turns creamy and thick.
- Add fish cakes, eggs, or sausages during the last 5 minutes. Adjust the seasoning with a little soy sauce or sugar if needed.
- For a creamier finish, melt mozzarella or cheddar on top.
- Garnish with scallions and serve hot.
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